In the past years I have been on continuous learning paths in vegetarianism, nutrition, cookery, organic living, financial freedom, environmentalism and Buddhism.
There were so much that I have been taught and experienced.
As a good will to pass on the teachings of my great teachers, I set up this blog to share their wisdom and knowledge or to at least raise awareness of holistic wellness :)

Sunday, September 26, 2010

We also know that harvesting the life-force from seeds
isn't straight forward.

However, there are a few general pointers on
how to minimise the "side-effects" from the consumption of seeds:

(I) choose seeds which are alkaline in nature
~~ these seeds which are relatively rare,
and can be taken on it's own without much need
to balance any prominent biased traits.
Some good examples are: millet, quiona and amaranth seeds

(II) choose seeds which are grown in the climate/region of residence
~~ in other words, these seeds can be grown
(naturally and robustly without much human intervention)
in the region we live.
In the case of Malaysia/Singapore which are in the tropical region,
some examples are rice, mung bean, millet and amaranth seeds

(III) soak or sprout seeds before consumption
~~ whether to consume raw or cooked,
soaking and sprouting of seeds prior to consumption
will reduce acidity of seeds to substantial extent
For example: soaking of almond overnight, sprouting adzuki beans for two days.

(IV) add in enhancement ingredients to improve digestivity
~~ many seeds are not easily digested and their nutrients are difficult to absorb.
Adding in some other cooking ingredients that will improve the digestivity
will balance off the side effects of seeds.
These ingredients are usually herbs/spices,
like ginger, pepper, cumin and corriander.
Cooking lentil with ginger, mixing brown rice with cumin and corriander
elevates the taste of humble staple food while ensuring the digestivity of the seeds.

Hope you have been enjoying this series on the science of life-force so far :)